The law of diminishing returns: at some point, doing more of the same stops paying off like it used to.

You might think that adding more of a good thing would make things better. And, yes, that’s often true, up to a point. However, the law of diminishing returns suggests that as you add more of a single factor, you are likely to yield progressively lower benefits.

It’s like the old adage, “Too many cooks spoil the broth.” Another cook or two might help, but beyond that, they’ll probably start getting in each other’s way. Aside from cooking broth, you might see the law play out in spending on advertisements, quality improvements in production or your wealth.

And we should also never forget that “more is different”.

The sketchplanation is an homage to perhaps my favourite comedy sketch with an early-career Simon Pegg in the series Big Train: The Cake Factory (video). Well worth two and a half minutes.

Also see: the law of diminishing brownies

I updated this sketch for the release of Big Ideas Little Pictures. Here's the original

Law of diminishing returns

Traditionally, stocks have the flavour and gelatinous collagen-y thickness that comes from cooking bones. Broth was cooked not with bones but with the meat itself. While a jus is a sauce made from the pan drippings, usually from a roast. This simple distinction I learned from Thomas Keller.

Now, you can also have vegetable stock, so some other useful distinctions between stock and broth include that, generally, stock is intended to be used in the preparation of another dish rather than eaten directly like broth. As such, you would more likely use whole vegetables in stock to impart the flavour, but still scoop them out afterwards, while a broth would have cut vegetables ready to eat in the broth itself.

Stock, Broth, Jus

What a lovely time of year—when the leaves of deciduous trees in many forests change from the deep greens of summer to the yellows, oranges and reds of fall. But what makes the leaves change colour, and what compounds are responsible for Nature's spectacular display?

We all know the magical green chlorophyll, but leaves also contain carotenoids. As the chlorophyll fades, the golden oranges of these carotenoids start to shine through. You may recognise one carotenoid, beta-carotene, from carrots. Another carotenoid, xanthophyll, is responsible for the beautiful bright yellows. The leaves of some trees also produce anthocyanin as Autumn begins, which gives beautiful deep reds.

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Autumn leaves and the compounds that cause their colours